There is nothing to not love about this pesto shrimp pasta recipe. Flavorful grilled shrimp, spinach and chive linguine and pesto sauce all from Trader Joe’s for an easy and delicious seafood dinner.
Pesto Grilled Shrimp
with Spinach & Chive Linguine Pasta
Did I mention you can pick up everything you need at Trader Joe’s for this easy shrimp pesto pasta?
I really like Trader Joe’s Spinach and Chive Linguine Pasta, and I buy the refrigerated section pesto,
not the jar version on the shelves. The pesto tastes fresh—though of course homemade would be better,
but than this wouldn’t be a quick and easy seafood dinner recipe I promised.
Whenever I visit Trader Joe’s I always pick up a bag of the frozen shrimp.
This pesto is also a staple in my house. Outside of this recipe I also use it to mix with mayo for sandwiches.
Don’t knock it until you tried it.
How to Properly Defrost Your Shrimp
Usually I take the bag of frozen shrimp out of the freezer the night before and place it in the refrigerator.
Then, I take the shrimp out of the package and thoroughly rinse it and pat it dry.
The shrimp is ready to use once it’s completely dry.
If I forget to defrost the shrimp the night before,
I take the shrimp out of the package and place it in a bowl of cold water.
Put the bowl of shrimp water back in the fridge for 10-15 minutes.
Take out your defrosted shrimp and rinse thoroughly.
Make sure the shrimp is completely dry to start cooking with it.
It’s also important to not defrost any protein in room temperature.
Always defrost in the refrigerator to properly defrost.
Other Shrimp Recipes You May Like
What Pasta is Best for Pesto Sauce?
The recommendation is to use fusilli or rotini pasta so that the curves of the noodle hold more sauce.
But, I say any pasta with a little thinkness to it tastes good with pesto.
Linguine is a thicker noodle that works really well with this dish.
Pesto Grilled Shrimp & Pasta Recipe
- 12 frozen shrimp, defrosted
- 1/2 package of Trader Joe's linguine
- 1/2 container Trader Joe's pesto
- 2 garlic cloves, chopped
- 1 tsp red pepper flakes
- salt & pepper to taste
- 1/2 cup shaved Parmigiano-Reggiano
- Ideally, you would defrost the shrimp in the morning, by taking them out of the package and leaving them in cold water. Then patting them completely dry.
- In a bowl mix 1 heaping tablespoon of pesto, red pepper flakes, chopped garlic and salt & pepper. Add the shrimp and allow to marinate.
- Meanwhile, cook the pasta according to package.
- Drizzle olive oil on a skillet and wait for it to get super hot. Add shrimp, wait a minute for them to turn pink, then flip over. Lower heat and remove the shrimp from the skillet, and set aside. Note, shrimp cooks super fast, so remove it before you think it's done!
- Drain the pasta and then add to the skillet, on low heat.
- Drizzle additional olive oil into the pan. Add the remaining pesto. Toss serve immediately topping with shrimp and a heaping sprinkle of shaved parmigiana.
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